Toasted coconut, fresh parsley, hazelnuts and sultanas add a delightful flavour and texture to this vegetable salad. It's a nice change from the typical green salad at picnics.
14 people made this
4 medium carrots (about 500g) peeled and cut into matchsticks
3⁄4 cup (60g) Italian parsley leaves
4 tablespoons shredded coconut, toasted
3 tablespoons hazelnuts, toasted, chopped
3 tablespoons sultanas
3 tablespoons olive oil
2 tablespoons orange juice
1 teaspoon ground cumin, toasted
- Place carrots, parsley, coconut, hazelnuts and sultanas in a medium serving bowl.
- Combine oil, juice and cumin and stir into salad. Divide salad among individual serving bowls.
Most nuts benefit from toasting before being used in a recipe. The process brings out the flavour and reduces any bitter taste. Toast nuts just before you need to use them.
Reviews and Ratings
Reviews in English (3)
My family loves it and so do my friends
27 Sep 2009
This is the best salad I've ever made. Thanks so much for sharing. Fabulous!
23 May 2011
Family loved it! I left the cumin out though.
17 Feb 2018
User's IP: 184.108.40.206